Phirni, a scrumptious Punjabi style milk and grain based creamy dessert, includes a thick creamy texture and it is typically offered within the clay containers and enjoyed on special events like Diwali and Karwa Chauth. This simple to follow step-by-step photo recipe of Amritsari badam phirni uses almond paste allow it a creamier believe that compliments the thick texture created by crushed grain paste. The saffron and cardamom powder enhances its wealthy flavor and aroma and garnish of sliced almonds and pistachio gives this chilled dessert an attractive look.
Preparation Time: half an hour
Cooking: fifteen minutes
Serves: 3 servings
10 Almonds (badam), blanched
4 tablespoons (1/4 cup) Basmati Grain
1/2 cup + 2 cups Milk
1/3 cup Sugar (in order to taste)
1/4 teaspoon Eco-friendly Cardamom Powder
5-6 Saffron Strands (dissolved in 1 teaspoon milk)
2 Almonds, sliced
3 Eco-friendly Pistachios (pista), chopped
6-9 Saffron Strands (kesar)
Blanch almonds by using the steps for the way to blanch almonds succumbed badam kheer recipe. Add blanched almonds towards the small chutney jar of the mixer grinder and grind all of them with 1-tablespoon water into smooth paste. Transfer it to some normal size bowl.
Rinse basmati grain in flowing water and absorb water for 30 minutes.
Drain excess water and transfer grain towards the small chutney jar of mixer-grinder. Add approximately. 2-3 tablespoons water and grind until thick and smooth paste. Mix prepared paste with 1/2 cup milk and aside.
Heat remaining 2 cups milk inside a heavy based pan and produce it to boil over medium flame.
If this starts boiling, add grain-milk mixture (prepared in step-3). Reduce flame to low and prepare with continuous stirring before the mixture turns creamy and slightly thick, it will require around 5-7 minutes.
Add sugar, eco-friendly cardamom powder and dissolved saffron strands stir well and prepare until sugar dissolves completely for around 2-3 minutes.
Add almonds paste (prepared in step-1), mix well and prepare for any minute.
Switch off the flame and transfer hot phirni to some serving bowl. Garnish with almonds (sliced), chopped pistachios and saffron strands and allow it to awesome at 70 degrees.
Cover the bowls with aluminum foil and put within the refrigerator for one to two hrs to create remove them from refrigerator right before serving, remove foil and serve.
Tips and Variations:- Constant stirring is needed in step-6 and step-7 to prevent sticking mixture towards the pan.
- If you're in hurry then soak the grain in serious trouble for 15-minutes rather of soaking them for 30 minutes in regular water.
- If basmati grain isn't available, use every other top quality grain instead of it.
- Change the amount of the sugar based on your taste.
- Serve it in clay bowls and garnish with rose petals for traditional festival feel.
Serving Ideas: Serve it as being a chilled dessert after dinner or like a standalone sweet to entertain the visitors.
Jul 05, 2016 by Chef Suman
Your recipe is nice, only one factor I really want you to update. Phirni isn't a punjabi dessert. It's initially from Kashmir. I as being a chef myself have studied various regional cuisines so simply wanted you to definitely update it. Many thanks.
Response: Appreciate discussing the data. We'll update the outline.
Jul 09, 2015 by Terri Caldwell
I'm searching toward preparing this. It may sound scrumptious. I'm unclear about what's cream milk? Could it be heavy cream or whipping cream? Thank you for an excellent recipe.
Response: Hi Terri, cream milk means normal full fat milk (not heavy cream or whipping cream).
12 , 13, 2014 by Shweta
Please are you able to tell me regardless of whether you used cow's milk or cream milk? Thanks.
Response: Hi Shweta, I generally use full fat cream milk to create this dessert. However, you should use cow's milk or cream milk based on the availability.
